• 2016 Equipment and Supplies Directory

  • Foodservice Operators Project Moderate Growth for 2018

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jCarbonara
Joe Carbonara

Next-Level Leadership

Given that it's December, it's only natural to want to look ahead to the coming year (or even years) to get an idea of what our businesses might look like in the future. Only, that can be a fool's errand.

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jMartinez
Juan Martinez

Redefining Service in an Evolving Industry

What is service? How is service evolving? Where is service going? These are important questions that foodservice operators across all industry segments need to ask to thrive in today’s market.

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jStiegler
Jerry Stiegler

The Impact of Consumer Preferences on Foodservice Operations, Concepts to Change Formats and Prototypes

Mintel looks at four key trends that will shape the U.S. foodservice market in 2018. Foodservice operators hired heavily in November. Foodservice traffic finally picks up. Dave & Buster’s will downsize its restaurants. Papa Murphy’s tests delivery. These stories and a whole lot more This Week in Foodservice.

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Says Who? - Jim Zink, managing partner for Zink Foodservice Group

Jim Zink is a managing partner for Zink Foodservice Group, an Ohio-based manufacturers’ rep firm. A second generation member of the foodservice industry, Jim joined the business his father Skip started in 1977. Jim is also a previous recipient of FE&S’ Top Achiever—Rep Award and remains very active in the foodservice industry and various charitable endeavors.

sayswho_background Jim Zink

FE&S: What keeps you working in the foodservice industry?

Jim Zink: Every day brings new challenges, so there is always a great energy in this business, which I love. Also, the people! Collectively speaking, the entire channel is a hard-working, service oriented group. It’s fun to be a part of this industry.

FE&S: Would you encourage your children to work in this business?

Jim Zink: Absolutely! As the industry evolves there will continue to be great career opportunities on many levels. Whether you are an engineer, a designer, a sales professional or a chef, there will continue to be so many ways to participate and carve out a challenging, yet rewarding, career path.

FE&S: What type of charitable activities are you involved in?

Jim Zink: I am a director of FORE CANCER RESEARCH. This is an all-volunteer group founded by foodservice industry veteran Mark Thomas that has donated more than $350,000 in the last four years for cancer research. Key industry sponsors at our 2010 annual Pro-Am golf event included platinum sponsor, Rubbermaid plus gold sponsors Manitowoc Foodservice, Anchor Hocking, Wasserstrom, RZ Marketing, Contemporary Foodservice & Zink Foodservice Group. Cancer is a disease that unfortunately affects all of us in one way or another. FORE Cancer Research is a vehicle to help raise funds and awareness for cancer research. It’s been a very rewarding endeavor.

FE&S: What was your first job in foodservice?

Jim Zink: During my college years at Notre Dame I tended bar at Bridget McGuire’s Filling Station in South Bend, Ind. I learned quickly that college kids don’t tip!

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